Roasted Carrots

Braised Pot Roast85

March 2nd 2015By Chef Laura Frankel

When spring has sprung, so has one of the simplest and most underrated vegetables, baby carrots. I am not talking about the carrots that are machine cut and in a bag in the produce department. I am talking about the carrots that are purchased with their tops still on and are miniature gorgeous orange, yellow, and burgundy sweet root vegetables loaded with earthy flavor. These beauties don’t need much fussing. Just a quick rinse and scrub (I don’t even peel mine) and then a good toss with good extra-virgin olive oil and some salt and pepper. Simple is sometimes the best way of showing off color and flavor.